Created by throwing together ingredients leftover at the end of a camping trip....
Ingredients
4 one-pound boneless, skinless Chicken Breasts
1 T. Cajun Spice Mix
3 Crushed Garlic cloves
1 Cup chopped Sun Dried Tomatoes
1 Large chopped Onion
1 T. Mixed Italian seasoning (Oregano, thyme, basil)
4 T Olive Oil
8 slices lean Turkey Bacon
Process
1) slice chicken breasts laterally ('butterfly" style), coat lightly with olive oil and Cajun spice mix, and place on grill over medium low heat. You will only be heating this about 3-5 minutes on each side, till just done all the way through.
2) Cook turkey bacon in frying pan over medium-high heat.
3) Boil Garlic, Sun-dried tomatoes, onion, and seasoning in olive oil over medium heat for about 10 minutes. Onions should brown and tomatoes should just begin to blacken; if they stick to pan, add a little more olive oil and/or turn down heat.
4) Remove bacon from pan and crumble or slice into 1/2 inch square pieces. Place in tomato-onion-oil mix and stir well. Cook 3 more minutes.
5) Remove chicken from grill and arrange on plates. Pour bacon/oil/tomato/onion mix over chicken.
Makes Two Servings.
Bon appetit!
Nutritional Info
• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 1,588.7
• Total Fat: 62.4 g
(NOTE: Fat content is actually lower: this is based on using all the olive oil on the chicken, when in fact at least half of it remains in the pan)
• Cholesterol: 621.9 mg
• Sodium: 1,775.0 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 5.8 g
• Protein: 218.8 g
Ingredients
4 one-pound boneless, skinless Chicken Breasts
1 T. Cajun Spice Mix
3 Crushed Garlic cloves
1 Cup chopped Sun Dried Tomatoes
1 Large chopped Onion
1 T. Mixed Italian seasoning (Oregano, thyme, basil)
4 T Olive Oil
8 slices lean Turkey Bacon
Process
1) slice chicken breasts laterally ('butterfly" style), coat lightly with olive oil and Cajun spice mix, and place on grill over medium low heat. You will only be heating this about 3-5 minutes on each side, till just done all the way through.
2) Cook turkey bacon in frying pan over medium-high heat.
3) Boil Garlic, Sun-dried tomatoes, onion, and seasoning in olive oil over medium heat for about 10 minutes. Onions should brown and tomatoes should just begin to blacken; if they stick to pan, add a little more olive oil and/or turn down heat.
4) Remove bacon from pan and crumble or slice into 1/2 inch square pieces. Place in tomato-onion-oil mix and stir well. Cook 3 more minutes.
5) Remove chicken from grill and arrange on plates. Pour bacon/oil/tomato/onion mix over chicken.
Makes Two Servings.
Bon appetit!
Nutritional Info
• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 1,588.7
• Total Fat: 62.4 g
(NOTE: Fat content is actually lower: this is based on using all the olive oil on the chicken, when in fact at least half of it remains in the pan)
• Cholesterol: 621.9 mg
• Sodium: 1,775.0 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 5.8 g
• Protein: 218.8 g
